Newsflash!

A lovely request from Germany for the 1857 sourdough has been accompanied by a care package of sour dough!  I am sending off the 1857 to Stefan who has sent me some of his very own sourdough which he has dried!  He has also sent me instructions regarding how to refresh it, bake with it, and dry it for further use.  Very exciting!

Meanwhile, the backferment sourdough goes from strength to strength.  I am trying lots of different methods to refresh and bake with it, and they all seem to work out which is good.  Currently am trying the “fold fold fold” method:  refresh with flour and water and wait 12 hours; add more flour and water and wait 6 hours; add more flour, knead and fold; fold twice more after 30 minutes each; roll in flour and put in basket to rise for an hour; bake.  Watch and wait!

Sadly, I had to cancel the scheme because too many people broke the chain and I spent my time running around after them and sending out dough.  So, I am very sorry.  However, if you refer to a post on Virtuousbread.com about making a starter you may find you would like to do that instead.  Jane